I recently went to a dinner party where this dish was served, topped with butter-fried sea bream and a wonderful tahini sauce. It occurred to both me and the cook, my friend Danielle, that you could easily serve the beans and gremolata with just some good bread on the side for an easy weeknight dinner. White bean, leek and fennel casserole with date, lemon and pistachio gremolata Prep 15 minCook 30 minServes 4 2 tbsp olive oil3 garlic cloves, peeled and finely sliced1 scant tsp fennel seeds1 tsp chilli flakes, or ½ tsp, if you prefer less heat, or leave it out altogether2 trimmed leeks, cut into thin half-moons2 small bulbs fennel, cut into 1cm diceFlaky sea salt600ml vegetable stock2 x 400g tins cannellini beans, drained and rinsed2 tbsp tahiniJuice of ½ lemonWarm flatbreads, to serve For the gremolata6 medjool dates, finely chopped50g shelled pistachios, roughly chopped30g coriander, finely chopped2 tbsp olive oilFinely grated zest of ½ lemon Heat the oil in a wide-based casserole dish or deep frying pan. Add the garlic, fennel seeds …